Vegan Coconut Pudding
Servings 4
This vegan coconut pudding is ultra thick, creamy and rich and only takes about 15 minutes to make!
Ingredients
- 2 1/2 cups (591 ml) full-fat coconut milk canned, (this is almost 1 1/2 400-ml cans)
- 7 tablespoons (88 grams) raw sugar granulated sugar, or coconut sugar if you don't mind a darker taste and color
- pinch salt
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon vanilla extract
- 1/2 tablespoon coconut oil
- coconut chips roasted, and / or berries as garnish, optional
Instructions
- In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut (ignore the quantity below - it's a technical issue I can't fix) milk with the sugar and salt. Stir occasionally until the sugar is dissolved.2 1/2 cups (591 ml) full-fat coconut milk, 7 tablespoons (88 grams) raw sugar, pinch salt
- Meanwhile, mix the remaining 1 cup of coconut milk (ignore the quantity below - it's a technical issue I can't fix) with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.7 tablespoons (55 grams) cornstarch
- Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) This will take anywhere from 30-60 seconds. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
- Remove from the heat and stir in the vanilla and coconut oil.1 teaspoon vanilla extract, 1/2 tablespoon coconut oil
- Let cool until room temperature and then refrigerate in an airtight container. Best enjoyed within 48 hours. Garnish immediately before serving.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields about 2 cups.
Nutrition
Serving: 0.5 cupCalories: 433kcalCarbohydrates: 38gProtein: 3gFat: 32gSaturated Fat: 28gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 20mgPotassium: 319mgFiber: 0.1gSugar: 21gVitamin C: 1mgCalcium: 28mgIron: 5mgNet Carbs: 38
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